The relationship between raw broiler breast meat color and composition

Poultry Science
M QiaoD P Smith

Abstract

Experiments were conducted to compare the chemical composition of broiler breast meat that was naturally lighter than normal, normal, and darker than normal. In each of three separate replicated trials (wk), fillets were obtained from three commercial processing plants. Approximately 25 fillets of each color group were selected based on International Commission on Illumination (CIE) lightness values as follows: lighter than normal (L* > 53), normal (48 < L* < 51), and darker than normal (L* < 46). The fillets from each replicate, plant, and color group were ground and mixed together, and samples for the 27 treatment groups subjected to color, pH, and chemical analyses (protein, ash, moisture, total lipids, iron, glycogen, and fatty acids profile). The whole fillets had significantly different color values for the three color groups at 0 and 24 h prior to grinding. Of the ground meat samples, there were significant treatment and plant differences in composition. There were no color treatment effects on moisture, lipid, glycogen, iron, ash, or fatty acid ratios. Meat from the light group had significantly lower protein values than the normal or dark meat and lower ash than the dark group. The light group also had significantly hi...Continue Reading

Citations

Jul 29, 2009·Pakistan Journal of Biological Sciences : PJBS·A SekerogluZ Ulutas
Aug 12, 2015·Animal Science Journal = Nihon Chikusan Gakkaihō·Nannan JiangXinglian Xu
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